Friday, February 1, 2013

Thai Sweet Corn Cakes with Fresh Cucumber Pickle

Ingredients 

2-2/3 cups raw sweet corn, scraped off the cob, 
or 2-2/3 cups frozen kernels, thawed, plus 2 tablespoons water
1 tablespoon mochi curry powder 
2 tablespoons white rice flour 
3 tablespoons plain all purpose flour
1/2 teaspoon salt 
2 tablespoons light soy sauce*

 oil for deep frying
Heat the oil in a small pan over medium heat. Do not allow to smoke. In a bow, mix remaining ingredients. Drop a small amount of dough in hot oil. If it sizzles and rises to the top, oil is ready. 
Form small patties by hand and drop into hot oil with a large spoon. Fry til golden brown. Remove from oil, and allow to drain on paper toweling. Serve with Fresh Cucumber Pickle. 

Fresh Cucumber Pickle
Ingredients

 
2  tablespoons rice vinegar
2 tablespoons lime juice 
2 teaspoons sugar
1/2 teaspoon salt
1/4 medium cucumber, chopped
2 small shallots, minced
1/2 small carrot, minced
1 small red or green chili pepper, minced

Stir all ingredients together and allow to marinate for a few hours before serving. 



Nutrition Information
 
Serving Size: 98 g
Servings per Recipe: 4


Calories: 114 Calories from Fat: 17**
Total Fat: 1.9g, 3% of Daily Value***
Sodium: 744mg, 31% of Daily Value
Total Carbohydrates: 23.5g, 8% of Daily Value
Dietary Fiber: 2.6g, 11% of Daily Value
Sugars 2.6g
Protein 3.5g

Vitamin A 0%Vitamin C 7%
Calcium 1%Iron 16%
* Not low sodium soy sauce. If you can't find light soy sauce in Asian markets, try Bragg's Liquid Aminos.
** Based on absorption of 1/2 teaspoon oil per serving, from frying. Nutritional value of oil for frying may also be based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

*** Based on a 2000 calorie diet

No comments:

Post a Comment